1. Soften the butter, so that it can be deformed with a light touch of your fingers. Add icing sugar and stir by hand for about 5 minutes until fluffy.
2. Break the eggs into whole egg liquid and pour them into the beaten butter three times. This step is very important!
3. Chop the cranberries, pour them into the butter, and stir evenly with a rubber spatula.
4. Sift the low-gluten flour, pour it into step 3 three times, and mix well.
5. Wrap the mixed product in step 4 with plastic wrap and trim it to a suitable size, and freeze for 1 hour. In order to save trouble, buy the mold directly online, and then cut the frozen finished product into a shape close to 1 cm.
6. Cut the frozen finished product into a shape close to 1 cm, put greaseproof paper or greaseproof cloth on the baking tray, and put it in the oven. The temperature of the upper tube is 180°, and the temperature of the lower tube is 160°. Take it out after 20 minutes.
Tips:There may be differences in the temperature of each oven. It is recommended to watch the color of the cookies inside the oven at all times.
